In a heavy 2 to 3 quart saucepan, warm the coconut milk over
moderate heat until tiny bubbles appear around the edge of the pan.
Then stir in the hominy, peanuts, sugar, butter, rose flower water,
cinnamon stick, whole cloves and salt. Bring the mixture to a boil,
reduce the heat, and simmer at the lowest possible point for 1 1/4
hours, stirring occasionally. In a small bowl, combine about 2
tablespoons of the simmering pudding with the rice flour, then stir
the flour mixture into the pudding. Cook, stirring occasionally for
another 15 or 20 minutes, until the pudding has thickened slightly.
Remove and discard the cinnamon stick and cloves, transfer the
pudding to a serving bowl, and cool to room temperature. Then
refrigerate until thoroughly chilled. Sprinkle lightly with cinnamon
and serve directly from the bowl.
88 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 12-19-94
Makes 6 servings